10/12/2023 0 Comments Mini custard tart recipe![]() Serve warm with ice-cream or freshly whipped cream. Cook for 20-25 minutes, until puffed up, set in the middle and slightly browned on top. Place three to four cubes of apple in each pastry hollow.įill with custard to the top. Just before baking, peel and core the apple and cut into dice-sized cubes. Gradually pour the hot milk into the egg mix, whisking all the time with a hand whisk, while not creating too much foam. In a small saucepan, heat the milk with the vanilla and orange zest until just before it starts to boil, then remove it from the heat. In a mixing bowl, use a wooden spoon to beat the egg yolks with the sugar until smooth and pale, then stir in the flour. Gently press the pastry circles into the hollows, to the top edge of each (so they can hold all the liquid), then refrigerate them. Roll out the puff pastry to a thickness of two millimetres and stamp out six circles of pastry (each 10cm wide). Stir it in a little at a time and have a little taste as you go until the flavour is just right.Preheat an oven to 220 degrees fan/gas 9. If you have any pimms to hand this tastes delicious mixed in with the custard just before you fill the tart. You’ll actually need to make some small holes in the pastry to let out any air while it’s cooking and if it’s a little bigger you can always patch it up with a little leftover pastry. The clingfilm helps to hold it together so that it makes it into the tin in one piece.ĭon’t worry if you make a hole (unless it’s huge in which case screw it up and roll it out again). I peel off the top layer of cling film and the lift the pastry up still on the bottom sheet and carefully flip it over into the tart tin. When I’m making tarts like this I tend to roll out the pastry one tart at a time, as it’s thin it can be easy to poke a hole in it while you’re transferring it to the tin. The cling film then peels off easily leaving you with perfectly flat pastry. If it starts doing this I simply put it between two sheets of clingfilm and roll on top of that. I don’t know about you but I tend to find that my pastry has a horrible habit of sticking to the rolling pin. I’ve mentioned it before in my post about mince pies, but it’s even more useful here as the pastry needs to be thin otherwise it’ll overwhelm the flavour of the custard and berries. ![]() I just hope my neighbours aren’t watching out of the window or they’ll think I’m a little crazy.Ī little trick to make rolling out pastry a bit easierīefore I get on with the recipe there’s a little tip I want to share to help making these tarts a little easier. Next time I’ll have to wait for a dry, still day and try heading outside. This requires a much faster shutter speed but we didn’t really have enough light to speed it up any more. I was pretty pleased with my first attempt although I’d like to get the icing sugar more defined in future. When the opportunity to employ a hand model shows up, I make sure to make the most of it!Īnother shot I’ve been eager to try for a while is sprinkling icing sugar. I absolutely love “action” shots with people cooking but I don’t often try them as I’m normally photographing alone (by alone I mean with a two year old and four year old under my feet). But this blueberry tart sprinkled with icing sugar was a really close contender… My favourite pictureįor the main picture for this post, I most liked the strawberry one at the top as it shows a whole range of fruits that can be used to fill the tarts. If in fact you don’t want to go through all of my pretty pictures then you can always skip straight to the recipe and get cooking now (although if you want an extra tip for rolling out pastry more easily or a grown-up twist for the recipe then make sure you keep on reading). Pour a quarter of the hot cream over the egg mix, whisking. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. I should probably figure out to grow them in my garden and save myself a fortune, but sadly I’m pretty much the least green figured person you could meet.Īs well as my berry addiction I also seem to have developed somewhat of a food photography addiction, especially when it comes to the summer berries and I think I may have got a bit carried away with this one. So I have decided today’s post is going to be full of pretty pictures of summer tarts as I can’t narrow them down to my favourite few. To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. As soon as I finish one recipe, I’m off to stock up on more for the next one. I suspect I’ve actually developed a bit of a summer fruit addiction. Summer berry and custard tarts – crispy pastry filled with creamy vanilla custard and topped with fresh, juicy berries.
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